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Sago Pudding, Boiled (superior)

Soak an ounce and a half of sago for an hour. Strain it, and boil it in a pint of milk till it is clear, and to flavour it add an ounce of blanched and pounded almonds, the thin rind of a lemon, or an inch of stick cinnamon. Pour the sago out, remove the flavouring ingredients, and stir it till cool. Beat it up with two sponge biscuits crushed to powder, the well-whisked yolks of five eggs and the whites of two, a little sugar, and a glassful of sherry or Madeira. Boil the pudding as in the last recipe. Let it stand three or four minutes, turn it out carefully, and serve with wine sauce or with half a pint of any fresh fruit boiled with sugar and water to a rich syrup, and strained over the pudding. Time to boil, one hour. Probable cost, 1s., exclusive of the wine and sauce. Sufficient for four or five persons.